The secret of Tradition
Filotea egg pasta is made using an ancient recipe from le Marche and following, to the letter, the same preparation methods that "gradma"once used.
Choosing only the best eggs and flour helps to guarantee a genuine product.
Furthermore, the pasta is dried naturally, without the use of artificial dryers.
This natural drying process, which can last up to 70 hours, gives it the authentic flavour typical of homemade pasta. This patient, artisan preparation guarantees a unique product that is extraordinarily light and easily digested, whit an excellent ability to absorb sauce that exalts the flavour of al the ingredients.
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FILOTEA AT ANUGA 2009
